Honey Sriracha Chicken
This recipe features marinated chicken breasts or thighs grilled to perfection with a flavorful blend of sriracha, honey, lime juice, and spices. The result is a spicy, sweet, and tangy dish that is sure to be a hit.
Ingredients
- 1.5 lbs chicken boneless skinless breast or thigh
- 4 tbsp Sriracha see notes for options
- 2 tbsp honey
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp water
- 1 tsp chili powder or flakes see notes for options
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
Instructions
- In a small bowl, combine sriracha, honey, olive oil, lime juice, water, chili powder, garlic powder, onion powder, paprika, and salt. Mix well to create the marinade.
- If you are using chicken breast, slice it in half width-wise so that the breasts are thinner and will cook faster.
- Place the chicken in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring that it is evenly coated. If using a bag, seal it tightly, removing as much air as possible. If using a dish, cover it with plastic wrap. Marinate the chicken in the refrigerator for at least 15 minutes, or overnight for maximum flavor.
- Preheat your grill to medium-high heat. If using a gas grill, preheat for 5-10 minutes. If using charcoal, wait until the coals are covered with white ash before placing the chicken on the grill. I aim for 400°F for my grill.
- Remove the chicken from the marinade, allowing any excess marinade to drip off.
- Place the chicken on the grill and close the lid. Cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Turn the chicken only once to ensure even cooking.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute.